You have 0 Articles Left This Month. Register Today for Unlimited Access.
Although most delis keep food cold enough to reduce growth of Listeria monocytogenes (Lm) and other germs that cause foodborne illness and outbreaks, but one in six delis do not. That finding by a Centers for Disease Control and Prevention (CDC) study matters because Lm causes the third highest number of foodborne illness deaths in the United States each year. Lm contamination of sliced deli meats at retail locations is a major cause of listeriosis illness and outbreaks.
To prevent outbreaks, the FDA Food Code recommends that delis refrigerate deli meats and certain other ready-to-eat foods at 41ºF or colder. This reduces growth of Lm and other germs that cause foodborne illness outbreaks.
You have 0 complimentary articles left.
Register for free today to continue reading!
Already have an account? Sign in here.
Copyright ©2021. All Rights Reserved BNP Media.
Design, CMS, Hosting & Web Development :: ePublishing